Recipe's

Recipe requests: Marilyn.

Coconut Creme Brulee

• 1 3/4 cups heavy cream
• 1/3/4 cups milk
• 1 vanilla bean, split lengthwise
• 6 large egg yolks
• 1 whole large egg
• 1/2 cup granulated sugar
• 2/3 cup packed flaked sweetened coconut, toasted golden, cooled, and crumbled coarse
• 1/4 cup firmly packed light brown sugar or raw sugar

Preheat oven to 325 F

In a heavy saucepan heat cream, milk, and vanilla bean over moderately high heat until mixture just comes to a boil and remove from heat. Steep vanilla bean for 10 minutes and with a knofe scrape seeds into milk mixture, reserving pod for other use. In a bowl whisk together yolks, whole egg, and granulated sugar until combined well and add milk mixture in a stream, whisking. Skim off any froth.

Divide coconut and custard amond eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.

Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler. Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes. Serves 8.

Caramel Sauce

• 1-1/2 cups water
• 2 cups sugar
• 2 cups heavy cream

In a saucepan bring to a boil the water and sugar and cook until the mixture turns light brown color. While you are waiting for the sugar to caramelize heat the cream in a deep pan. When the cream is warm and the sugar is brown pour the sugar into the cream stirring carefully until combined.

A Great addition to ice cream and apple tarts, use your imagination.

Apple Tart

Best when prepared with yellow delicious or cortland apples.

• 3 pounds apples, peeled and sliced
• 3/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon nutmeg
• 1 pinch salt
• 1 stick sweet butter
• 1/4 cup currants

Melt the butter in saucepan add sugar and nutmeg. Slice apples into eights and cook in butter until soft. Add currants, flour and salt and place in partially baked tart shell. Sprinkle with raw sugar. Bake at 350 degrees for until golden brown (approximately 45 minutes).

Sweet Potato Souffle

• 2 lbs. yams or sweet potatoes
• 1 tsp. salt
• 1-1/2 sticks of butter
• 1/2 cup of cream
• 1 egg

Peel and cook potatoes until soft. Drain potatoes and put into food processor adding salt, butter, eggs and cream. Add salt & pepper to taste. Bake in 6 buttered ramekin or souffle dishes at 350 degrees until light brown.

Corn Fritters

A family favorite at Landis Store when fresh white Pennsylvania sweet corn is harvested.

• 1 cup crushed corn
• 1/4 cup bleached flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 each large egg, beaten
• 3 tablespoons whole milk

Place dry ingredients in mixing bowl, stir in corn. Add milk and eggs to create batter. Spoon batter to create 3 inch fritters. Fry in melted butter until golden brown and firm in center. Can be served plain or with warm maple syrup. Note: Use fresh corn from the cob whenever possible.

Mango Salsa

This Mango Salsa is used to enhance grilled sword fish, macadamia encrusted grouper and grilled chicken breast.

• 2 each ripe, finely diced mangoes
• 1/4 each fresh pineapple
• 1/2 each red bell pepper
• 1/2 each yellow bell pepper
• 1 each red onion, small
• 1 each jalapeno pepper
• 1 each small cucumber
• 4 tablespoons lime juice
• 4 tablespoons orange juice
• 1/4 cup brown sugar
• 1/4 cup cilantro, finely chopped

Finely dice mangos, peppers, onion, and cucumber and combine in bowl. Mix in lime and orange juice. Add salt and pepper to taste. Note: A fresh peach can also be added when in season.

Corncakes with Red Pepper Sauce and Chevre Cheese

Served as first course, or brunch dish

• 1 cup cut from the cob fresh corn
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 each large egg, beaten
• 3 tablespoons butter, melted
• 3/4 cup whole milk

Mix the dry ingredients in small bowl. In a seperate bowl, mix eggs, milk, fresh corn, and melted butter. Slowly stir dry ingredients into egg mixture until combined. Fry the corn cakes in butter until golden brown and firm. Serve 3 cakes on a plate, top with red pepper sauce and a slice of chevre. Garnish with finely diced red and yellow bell peppers and if available, a fresh dill flower.

Helen's Potato Filling

Old Pennsylvania Dutch family recipe.

• 2 pounds peeled potatoes
• 1 each peeled and chopped medium onion
• 2 tablespoons chopped celery
• 4 tablespoons chopped parsley
• 2 each well beaten large eggs
• 1/4 cup melted butter
• 1 teaspoon salt
• 1 dash pepper, to taste
• 3 tablespoons butter
• 1-1/2 cups whole milk, warmed

Cover potatoes with water, add salt and cook until tender. Saute chopped onions and celery in three tablespoons of butter until onions are soft, then add parsley. Drain potatoes and place in mixing bowl. Add onion mixture, eggs, butter, milk, salt and pepper. Whip ingredients until light and puffy. Place whipped potatoes in a buttered crock. Bake at 350 degrees until golden brown on top.

Vegetable Lasagne

• Steamed thin slices new potatoes 1/4" thick
• Blanched sauted spinach in oil & garlic
• Roasted red pepper
• Mozzerella cheese
• Thin sliced & sauted shitake mushrooms (oil, garlic, salt, pepper, nutmeg)
• Thin sliced sauted zucchin

Oil individual dishes, cover w/ foil, bake 25 min @ 350. flip onto serving plate, serve w/ roased red pepper sauce, recipe above.

This is Marilyns creation, she varies a few of the ingredients whenever she puts it together. Alternate layers with potato, spinach, mushroom, salt & pepper. top with potato.

You may want to try fresh herbs as well when layering.

Locate a copy: Gourmet MagazineŠ, October 1995 you'll find a few more of our recipes.

More Recipes we have not tried ! Try a few and let us know.